The Impact of Aging and Progressive Neurological Disease on Swallowing: A Concise Overview

Britton, Deanna

doi:10.1111/jtxs.12189

Cited by 13 publications

(8 citation statements)

References 84 publications

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“…These results were consistent with previous researches: the swallowing of the healthy elderly was slower, weaker, and less coordinated than that of young adults; and the transition between the oral and pharyngeal phases of swallowing was also impacted by aging. For instances, increased oro‐pharyngeal transit times and delayed initiation of the pharyngeal phase has been reported in the elderly (Britton, ).…”

Section: Discussionmentioning

confidence: 99%

The effect of aging on mastication and swallowing parameters according to the hardness change of solid food

Park

Kim

Lee

et al. 2017

Journal of Texture Studies

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In Korea, the aging population is rapidly increasing. According to recent surveys, a large number of elderly Koreans have reported chewing difficulties and many of them are in the state of under-nutrition. As aging progresses, multiple physiologic changes occur in mastication and swallowing functions. These changes may cause individuals to reduce their food intake or switch to soft food products. Therefore, the development of texture-modified food products for the elderly is needed and they should be developed based on the understandings of the physiology of mastication and swallowing according to different rheological properties of food products consumed in Korea, which are quite different from those of the western countries. In this study, we compared the differences of mastication and swallowing parameters between the young adults and the elderly depending on the varying hardness of rice food product.

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Section: Discussionmentioning

confidence: 99%

The effect of aging on mastication and swallowing parameters according to the hardness change of solid food

Park

Kim

Lee

et al. 2017

Journal of Texture Studies

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“…Several studies in the literature describe age-related changes in swallowing (e.g., (30–39)). However, studies in which measures of swallow timing are reported, typically involve small sample sizes, or have looked at specific aspects of swallowing rather than following the bolus from the point of entry into the oral cavity to the point at which the bolus tail passes into the esophagus.…”

Section: Introductionmentioning

confidence: 99%

A review of swallow timing in the elderly

Namasivayam-MacDonald

Barbon

Steele

2018

Physiology & Behavior

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Many studies evaluate dysphagia in elderly patients and compare their swallowing to younger controls to assess the degree of swallowing impairment. Previous research suggests that changes should be expected in swallowing due to aging, and these changes need to be considered when performing swallowing assessments. A systematic review was conducted to elucidate the timing of swallowing in healthy. A comprehensive multiengine literature search was conducted to find articles studying swallowing in the healthy elderly, which yielded 22,852 articles of which 11 were judged to be relevant. Only articles using videofluoroscopy as an assessment method for swallowing timing were included. The articles underwent detailed review for study quality and data extraction. The eleven studies contained data for 32 different parameters, and 10 of the 11 studies compared elderly subjects to a younger group. Timing measures from the studies were compiled for analysis. In general, bolus transit times do not appear to change with age. Of note, elderly subjects tended to have a significantly delayed swallow response times and longer duration of upper esophageal sphincter opening. Results showed a large degree of variability across studies for each of the timing measures. Confidence intervals for timing in healthy older participants were computed across studies. Potential sources of variation were identified, including methodological, stimulus-related and participant-related sources. The results suggests that aging affects only a few very specific swallowing timing parameters, and many parameters appear to be unaffected by aging. Therefore, significant differences from a young reference sample should be interpreted as dysphagia rather than normal changes due to aging.

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“…Consequently, a decrease in salivary flow or change in saliva composition may have an impact on texture and taste perception (Engelen et al, 2007;Neyraud, 2014). Third, swallowing disorders such as inaccurate initial insertion and foodstuff control, drooling and rapid movements of the tongue as well as delayed swallowing response may also appear with age (Ekberg, & Feinberg, 1991;Britton, 2016). According to Ney, Weiss, Kind, & Robbins (2009), presbyphagia corresponds to a moderate impairment of swallowing function induced by a decrease in mastication and salivation efficiency which in turn compromise the formation of a food bolus easy to swallow.…”

Section: Introductionmentioning

confidence: 99%

Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

Vandenberghe-Descamps

Labouré

Septier

et al. 2018

Food Quality and Preference

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In the elderly population, ageing frequently impact on the different aspects of oral physiology that play a key role in eating behavior. In the context of an aging population, it is crucial to develop a food supply tailored for the elderly people in order to prevent the onset of malnutrition. To meet this challenge, we looked for the concept of "oral comfort" when eating a food. The present study aimed at i) exploring the concept of oral comfort when eating according to elderly people in order to develop a questionnaire to evaluate the oral comfort when eating a food and ii) asking elderly people to evaluate various meat and cereal products using this questionnaire. Results of focus groups highlighted that oral comfort when eating a food is a multi-dimensional concept which includes dimensions related to food oral processing (ability to form and swallow food bolus), food sensory properties (texture and taste) and to a lesser extent pain sensations. Furthermore, the oral comfort questionnaire developed in the present study enabled a discrimination of products and highlighted the fact that some products supposed to fit with elderly people capacities and needs where not rated as the most comfortable foods by the elderly people. The concept of oral comfort when eating a food should be taken into account by those who are willing to design food products tailored to the elderly population. The questionnaire could be an interesting tool to assess oral comfort when eating a food in the elderly population.

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The Impact of Aging and Progressive Neurological Disease on Swallowing: A Concise Overview

Cited by 13 publications

References 84 publications

The effect of aging on mastication and swallowing parameters according to the hardness change of solid food

The effect of aging on mastication and swallowing parameters according to the hardness change of solid food

A review of swallow timing in the elderly

Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

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